Difficulty level: high
Preparation time: 3h 30'
For the onion and tomato stir-fry:
For the stir-fry: cook the onion in a pan with olive oil and, when it is halfway cooked, add thyme and bay leaves. Also add the grated tomatoes. Cook everything together until the stir-fry is done.
Make cuts on both sides for grilled hake.
Grill the bacon.
Put on a plate a little hot stir-fry. Add the hake cut, sprinkle with chives and finish with a drizzle of olive oil on top.
In Catalonia, hake is cooked in many ways, but we seldom dare to use it in a sea and mountain combination, which is also a real culinary institution. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, opts for hake with a stir-fry sauce accompanied with grilled bacon and a hint of bay leaves and thyme. Thus, it becomes a dish that pays tribute to the best of spring and invites us to enjoy cooking with countryside flavours without leaving home.
Subscribe to the newsletter and get
promotions, menus and last minute news
from Cullera de Boix!